Preheat the oven and grease or spray a 9x13 cake pan with cooking spray or vegetable shortening.

Prepare the cake mix according to package directions, adding the vanilla extract.

Bake according to package directions.

Remove and allow to cool for 10-15 minutes before using the round end up a wooden spoon or chopstick to poke holes generously throughout the cake.

In a medium mixing bowl, combine the instant coffee/espresso with 1 cup of milk. Stir and allow to sit for 5 minutes to dissolve.

Add the additional cup of milk and whisk with the pudding mixture. Do not whisk until it is set, only about half of the suggested time, 1 minute.

Pour the mixture over the cake (cake can still be warm) and spread evenly so it can go down the holes. If you wait too long, the pudding will set and you can still slather it on top, but it likely won't fall down the holes. Set aside.

In the same mixing bowl, combine the whipped topping and vanilla bean paste, folding until evenly mixed. Spread this on top of the pudding layer. Set aside.

In a small bowl, combine the coarsely chopped lady fingers and cocoa powder until coated. Sprinkle this evenly over the whipped topping, gently pressing down to stick.

Cover and chill for 1-2 hours before serving. Garnish with maraschino cherries or fresh fruit and of course, a cup of coffee.

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